阅读说明：本技术 一种火麻月饼的制备方法 (Preparation method of hemp mooncake ) 是由 郭春景 段楠 常存 穆竟 张弘晔 岳欢 赵金海 于 2019-10-10 设计创作，主要内容包括：本发明属于火麻食品制备技术领域,具体涉及一种具有保健功能的火麻月饼的制备方法。本发明包括：(1)制作月饼皮；(2)制作月饼馅；(3)按所需制作的月饼重量,取规定重量的面团,包入规定重量的月饼馅,经印模成型,在成型的月饼表面涂刷一层调好的鸡蛋液后烘烤成熟。本发明的火麻蛋白水解后的小分子肽更易于人体吸收,没有任何过敏反应。火麻小蛋白肽可增加ω-3及ω-6等多不饱和脂肪酸和膳食纤维的含量可以延缓衰老、防止心血管疾病、促进大脑发育、抗炎以及抗癌、保持心脏的活力和大脑思维敏捷、保持消化道通畅健康。(The invention belongs to the technical field of hemp food preparation, and particularly relates to a preparation method of a hemp moon cake with a health-care function. The invention comprises the following steps: (1) making a moon cake skin; (2) making moon cake stuffing; (3) taking dough with specified weight according to the weight of the moon cake to be made, wrapping the dough with moon cake stuffing with specified weight, molding by a die, coating a layer of prepared egg liquid on the surface of the molded moon cake, and baking to be mature. The small molecular peptide after the hemp protein hydrolysis is easier to be absorbed by human bodies, and has no anaphylactic reaction. The small hemp protein peptide can increase the content of polyunsaturated fatty acids such as omega-3, omega-6 and the like and dietary fiber, can delay senility, prevent cardiovascular diseases, promote brain development, resist inflammation and cancer, keep the vitality of the heart and the thinking agility of the brain and keep the digestive tract smooth and healthy.)

1. A preparation method of a hemp moon cake is characterized in that the hemp moon cake is prepared by wrapping moon cake stuffing with moon cake skin, and specifically comprises the following steps:

(1) making a moon cake skin: mixing flour, hemp honey powder, alkaline water and hemp seed oil according to the proportion: syrup: alkaline water: 5-7: 4-6:2:2 of cannabis oil, uniformly mixing and stirring, kneading into dough, and standing for more than 20 minutes for later use;

(2) making moon cake stuffing: mixing a mixed material consisting of 55-90% of hemp protein polypeptide powder, 3-35% of walnut kernel and 2-18% of sesame in percentage by weight, and mixing white granulated sugar and hemp oil according to the following mixing materials: white granulated sugar: and (3) 5-8: 2-3: 1, uniformly mixing and stirring, boiling with water for 20-30min, pulping with a pulping machine, keeping slightly boiling after boiling, volatilizing water to be viscous, and cooling to normal temperature to prepare the hemp filling; flash evaporating one or more of almond, pine nut kernel, melon seed kernel and chestnut in the hemp stuffing to obtain moon cake stuffing;

(3) taking dough with specified weight according to the weight of the moon cake to be made, wrapping the dough with moon cake stuffing with specified weight, molding by using a die, coating a layer of well-mixed egg liquid on the surface of the molded moon cake, and baking to be cooked;

the preparation method is characterized in that the preparation of the hemp protein polypeptide powder comprises the following steps:

(1.1) weighing 5-10g of fructus cannabis meal, dissolving in 50-100ml of distilled water, adding alkaline protease, adjusting the pH value to 8-11 at 55-65 ℃, adding 3-5% of enzyme, and carrying out first enzymolysis for 2-4h at a material-liquid ratio of 1: 5;

(1.2) after the time of the first enzymolysis is reached, inactivating the enzyme at high temperature, adjusting the pH value to 5 after cooling, adding papain, carrying out second enzymolysis at the temperature of 70-80 ℃ and the enzyme addition amount of 0.4-0.6%, inactivating the enzyme at high temperature after 1-2h, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, and carrying out spray drying to prepare the hemp protein peptide powder.

2. The preparation method of the hemp moon cake according to claim 1, wherein: the alkaline protease is solid alkaline protease, and the preparation steps of the alkaline protease are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7-8; boiling for more than 5min under microwave condition, cooling to room temperature, adding 60g/L alkaline protease solution 2ml, cooling to 13-16 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 3-7 deg.C as solid alkaline protease. Screening out the agarose block after the first enzymolysis, wherein the papain is solid papain during the second enzymolysis, and the preparation steps of the papain are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7.5; boiling for more than 5min under microwave condition, cooling to room temperature, adding 65g/L alkaline protease solution 2ml, cooling to 10-14 deg.C to form gel, cutting into 1cm x 1cm pieces, and storing at 2-5 deg.C as solid alkaline protease. After cutting into 1cm x 1cm small pieces, adding 0.15% by weight of 1,2,3,4, 5-pentanol solution as protectant into alkaline protease or papain before storing at low temperature, and soaking for more than 5 min.

3. The preparation method of the hemp moon cake according to claim 1, wherein: the microwave detoxification is carried out under the conditions that the microwave intensity is 4.375w/g, the time is 6min, and the water vapor flow at 50 ℃ is 2 m/s.

4. The preparation method of the hemp moon cake according to claim 1, wherein: the flour also comprises one or more of medicinal powder, wheat bran powder, black sesame powder, sweet potato powder, lotus seed powder, red date powder, soybean powder and corn powder.

5. The preparation method of the hemp moon cake according to claim 1, wherein: the moon cake filling also comprises the following raw materials: one or more of semen Benincasae, dried fructus Musae, semen Cucurbitae, Mori fructus, fructus Jujubae, and semen Platycladi.

Technical Field

The invention belongs to the technical field of hemp food preparation, and particularly relates to a preparation method of a hemp moon cake with a health-care function.

Background

The moon cake is a traditional cake for Chinese people and has a history for thousands of years so far, but the traditional moon cake belongs to high-sugar and high-fat food, and because the high-sugar and high-oil food is easy to cause excessive internal heat, dyspepsia, hyperlipidemia and hyperglycemia in baked food, and the excessive eating is easy to cause constipation and dyspepsia, the defects of the moon cake are overcome, and more choices are provided for people.

The cannabis sativa is also called hemp, hemp and the like, annual herbaceous plants are originally produced with tingold, India and Zhongyaya, and various places in China are also cultivated. The hemp stalk skin fiber is firm and long, and can be used for making paper, weaving hemp cloth, making ropes and the like; the oil content of the hemp seeds is 30 percent, and the hemp seeds can be eaten and also can be used as paint, coating and the like; fructus cannabis can be used as a medicine, has mild nature and sweet taste, and has the efficacy of moistening intestines and relaxing bowels. With the continuous development of biochemical technology, various bioactive components have been extracted and separated from cannabis sativa resources, and the substances have prevention effects on hypertension, diabetes, constipation and the like due to good antioxidation and health care effects. In recent years, various cannabis products such as cannabis oil, cannabis protein powder, cannabis beverage, cannabis tortoise jelly and the like are developed, and the green health food is gradually favored by people. The hemp is planted on a large scale in the global scope, and compared with China, the hemp resources are more abundant, and a large amount of raw materials can be provided for scientific research, development and application of hemp products.

The hemp seeds are rich in oil and fat, which are slightly different with the difference of planting climatic conditions, years and regions of the hemp plants. The hemp seed oil is a yellow green semitransparent oily liquid and has a special faint scent of hemp seeds. In the fatty acid composition of cannabis oil, the saturated fatty acid content is about 10%, the unsaturated fatty acid content is as high as approximately 90%, with the polyunsaturated fatty acid content ranging from 70-80%. The content of two polyunsaturated essential fatty acids, linoleic acid (LA, 18:2n-6) and alpha-linolenic acid (ALA, 18:3n-3) is typically 50-70% and 15-25%. The two polyunsaturated fatty acids have anti-inflammatory, antithrombotic, antiarrhythmic, and hypolipidemic effects. The ratio of n-6 to n-3 fatty acids in hemp oil is about 3:1, and this balance is unique among common vegetable oils and is most beneficial to human health. The cannabis oil is rich in tocopherol and chlorophyll, wherein the content of gamma-tocopherol is highest, and the cannabis oil has a strong antioxidation effect in grease. Hemp oil is widely used in baking and cooking and is an important raw material for cheese, salad dressing, margarine, cake, dessert, and the like.

The hemp seeds are rich in nutrient components, contain 20-25% of protein, the protein mass of the soluble hemp seeds is about 30%, and the protein content of the shelled seeds is more than 40%. The hemp seed protein contains 21 amino acids, including 8 amino acids essential for human body. Nearly 2/3 of the hemp seed proteins are edestin which can promote the digestion and absorption of human body; further, 2/3 is albumin. The hemp seed protein has arginine of about 18.8mg/g and glycine of about 9.7mg/g, and has high content. Arginine can maintain the normal growth and development of infants. Most importantly, the hemp seed protein is easy to be absorbed by human body, and does not cause the advantages of gastrectasia, regurgitation, anaphylactic reaction and the like, so the hemp seed protein is very helpful for the nutrition supplement of infants, old people, sick and cured groups and weak and lean people.

A large number of research results show that the protein is not easy to digest and absorb after being taken into a human body due to large molecular weight and complex structure, thereby influencing the effective exertion of the physiological function and the nutritional value of the protein. The hemp protein is hydrolyzed into protein peptide, and the protein peptide has physicochemical properties such as good solubility, computational or thermal stability and low viscosity which are not possessed by the hemp seed protein; and has various physiological functions of easy absorption, blood pressure reduction, blood sugar reduction, antioxidation and the like, and can be used for nutritious food, functional health food, athlete food and the like.

Disclosure of Invention

The invention aims to provide a preparation method of a hemp moon cake.

The purpose of the invention is realized as follows:

a preparation method of a hemp moon cake is characterized in that the hemp moon cake is prepared by wrapping moon cake stuffing with moon cake skin, and specifically comprises the following steps:

(1) making a moon cake skin: mixing flour, hemp honey powder, alkaline water and hemp seed oil according to the proportion: syrup: alkaline water: 5-7: 4-6:2:2 of cannabis oil, uniformly mixing and stirring, kneading into dough, and standing for more than 20 minutes for later use;

(2) making moon cake stuffing: mixing a mixed material consisting of 55-90% of hemp protein polypeptide powder, 3-35% of walnut kernel and 2-18% of sesame in percentage by weight, and mixing white granulated sugar and hemp oil according to the following mixing materials: white granulated sugar: and (3) 5-8: 2-3: 1, uniformly mixing and stirring, boiling with water for 20-30min, pulping with a pulping machine, keeping slightly boiling after boiling, volatilizing water to be viscous, and cooling to normal temperature to prepare the hemp filling; flash evaporating one or more of almond, pine nut kernel, melon seed kernel and chestnut in the hemp stuffing to obtain moon cake stuffing;

(3) taking dough with specified weight according to the weight of the moon cake to be made, wrapping the dough with moon cake stuffing with specified weight, molding by using a die, coating a layer of well-mixed egg liquid on the surface of the molded moon cake, and baking to be cooked;

the preparation of the hemp protein polypeptide powder comprises the following steps:

(1.1) weighing 5-10g of fructus cannabis meal, dissolving in 50-100ml of distilled water, adding alkaline protease, adjusting the pH value to 8-11 at 55-65 ℃, adding 3-5% of enzyme, and carrying out first enzymolysis for 2-4h at a material-liquid ratio of 1: 5;

(1.2) after the time of the first enzymolysis is reached, inactivating the enzyme at high temperature, adjusting the pH value to 5 after cooling, adding papain, carrying out second enzymolysis at the temperature of 70-80 ℃ and the enzyme addition amount of 0.4-0.6%, inactivating the enzyme at high temperature after 1-2h, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, and carrying out spray drying to prepare the hemp protein peptide powder.

The alkaline protease is solid alkaline protease, and the preparation steps of the alkaline protease are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7-8; boiling for more than 5min under microwave condition, cooling to room temperature, adding 60g/L alkaline protease solution 2ml, cooling to 13-16 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 3-7 deg.C as solid alkaline protease. Screening out the agarose block after the first enzymolysis, wherein the papain is solid papain during the second enzymolysis, and the preparation steps of the papain are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7.5; boiling for more than 5min under microwave condition, cooling to room temperature, adding 65g/L alkaline protease solution 2ml, cooling to 10-14 deg.C to form gel, cutting into 1cm x 1cm pieces, and storing at 2-5 deg.C as solid alkaline protease. After cutting into 1cm x 1cm small pieces, adding 0.15% by weight of 1,2,3,4, 5-pentanol solution as protectant into alkaline protease or papain before storing at low temperature, and soaking for more than 5 min.

The microwave detoxification is carried out under the conditions that the microwave intensity is 4.375w/g, the time is 6min, and the water vapor flow at 50 ℃ is 2 m/s.

The flour also comprises one or more of medicinal powder, wheat bran powder, black sesame powder, sweet potato powder, lotus seed powder, red date powder, soybean powder and corn powder.

The moon cake filling also comprises the following raw materials: one or more of semen Benincasae, dried fructus Musae, semen Cucurbitae, Mori fructus, fructus Jujubae, and semen Platycladi.

The invention has the beneficial effects that:

1. the small molecular peptide after the hemp protein hydrolysis is easier to be absorbed by human body, and has no anaphylactic reaction.

2. The small hemp protein peptide can increase the content of polyunsaturated fatty acids such as omega-3, omega-6 and the like and dietary fiber, can delay senility, prevent cardiovascular diseases, promote brain development, resist inflammation and cancer, keep the vitality of the heart and the thinking agility of the brain and keep the digestive tract smooth and healthy.

3. The hemp protein can increase the content of linoleic acid in the moon cake, thereby reducing cholesterol and triglyceride in blood, reducing blood viscosity and improving blood microcirculation.

4. The physiological activity, transportation physiological activity, carrier physiological activity, dynamic physiological activity, transmitter physiological activity and the like of the decomposed small molecular peptide can promote the absorption of all functional elements in the milk.

Drawings

FIG. 1 is a flow chart of the method of the present invention;

FIG. 2 is a comparison of activity of solid alkaline protease with 1,2,3,4, 5-pentanol protectant added at different temperatures;

FIG. 3 is a comparison of activity of solid alkaline protease at different temperatures;

FIG. 4 is a comparison of activity of liquid alkaline protease at different temperatures;

FIG. 5 is a comparison of activity of solid alkaline protease with 1,2,3,4, 5-pentanol protectant added at different temperatures;

FIG. 6 is a graph showing the decolorization effect of the hemp clear solution.

Detailed Description

The invention is further described below with reference to the accompanying drawings.

A preparation method of a hemp moon cake is characterized in that the hemp moon cake is prepared by wrapping moon cake stuffing with moon cake skin, and specifically comprises the following steps:

(1) making a moon cake skin: mixing flour, hemp honey powder, alkaline water and hemp seed oil according to the proportion: syrup: alkaline water: 5-7: 4-6:2:2 of cannabis oil, uniformly mixing and stirring, kneading into dough, and standing for more than 20 minutes for later use;

(2) making moon cake stuffing: mixing a mixed material consisting of 55-90% of hemp protein polypeptide powder, 3-35% of walnut kernel and 2-18% of sesame in percentage by weight, and mixing white granulated sugar and hemp oil according to the following mixing materials: white granulated sugar: and (3) 5-8: 2-3: 1, uniformly mixing and stirring, boiling with water for 20-30min, pulping with a pulping machine, keeping slightly boiling after boiling, volatilizing water to be viscous, and cooling to normal temperature to prepare the hemp filling; flash evaporating one or more of almond, pine nut kernel, melon seed kernel and chestnut in the hemp stuffing to obtain moon cake stuffing;

(3) taking dough with specified weight according to the weight of the moon cake to be made, wrapping the dough with moon cake stuffing with specified weight, molding by using a die, coating a layer of well-mixed egg liquid on the surface of the molded moon cake, and baking to be cooked;

the preparation of the hemp protein polypeptide powder comprises the following steps:

(1.1) weighing 5-10g of fructus cannabis meal, dissolving in 50-100ml of distilled water, adding alkaline protease, adjusting the pH value to 8-11 at 55-65 ℃, adding 3-5% of enzyme, and carrying out first enzymolysis for 2-4h at a material-liquid ratio of 1: 5; the alkaline protease is solid alkaline protease, and the preparation steps of the alkaline protease are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 6.5; boiling for more than 5min under microwave condition, cooling to room temperature, adding 60g/L alkaline protease solution 2ml, cooling to 13-16 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 3-7 deg.C as solid alkaline protease.

(1.2) after the time of the first enzymolysis is reached, inactivating enzymes at high temperature, cooling, adjusting the pH value to 5, adding papain, carrying out second enzymolysis at the temperature of 70-80 ℃ with the enzyme addition amount of 0.4-0.6%, after 1-2h, inactivating enzymes at high temperature, cooling, centrifuging, extracting supernatant, carrying out microwave detoxification, and carrying out spray drying to prepare the hemp protein peptide powder; screening out the agarose block after the first enzymolysis, wherein the papain is solid papain during the second enzymolysis, and the preparation steps of the papain are as follows: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7.5; boiling for more than 5min under microwave condition, cooling to room temperature, adding 65g/L alkaline protease solution 2ml, cooling to 10-14 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 2-5 deg.C to obtain solid papain.

After the solid material is cut into small blocks of 1cm x 1cm, 1,2,3,4, 5-pentadiol solution with the mass fraction of 0.15% is added into alkaline protease or papain to be used as a protective agent before low-temperature storage, and the mixture is soaked for more than 5 min. The microwave detoxification is carried out under the conditions that the microwave intensity is 4.375w/g, the time is 6min, and the water vapor flow at 50 ℃ is 2 m/s.

The invention provides a secondary protease hydrolysis method, which hydrolyzes the hemp protein into small molecular peptides which are easier to be absorbed by human bodies and avoid anaphylactic reaction. Meanwhile, the alkaline protease and the papain provided by the invention carry out enzymolysis at the temperature of about 55-65 ℃, the traditional enzymolysis means mostly directly adopts a liquid enzyme preparation for enzymolysis, namely a protease solution is prepared and mixed into protein for liquid enzymolysis, the enzymolysis speed of the protein has obvious speed reduction fluctuation from 40 ℃ to 70 ℃, because the activity of the alkaline protease is obviously reduced after the temperature exceeds 60 ℃, the enzymolysis process is in a lower appropriate temperature such as 40-50 ℃ in order to ensure the enzyme activity, but once the temperature is too low, the performance of the hemp protein tends to be stable and even solidified, and the enzymolysis reaction speed is reduced along with the reduction of the temperature, so that the enzymolysis is not facilitated; if the temperature is too high, the protein has allergic reaction and also has solid property, thereby influencing the effective storage of the protein, reducing the content of the protein and reducing the health care function. Therefore, for liquid enzyme preparations, the reaction conditions are harsh, and the inactivation failure is easily caused by the influence of factors such as high temperature, acid and alkali, and the like, and the free enzyme is difficult to recycle in the reaction system, so the application in large-scale industrial production is limited. In addition, in the catalysis process, the protease possibly has a cross-linking effect with the enzyme under the action of carbodiimide, so that the enzyme activity of the protease is limited, and the catalytic hydrolysis of a substrate is influenced. Therefore, the invention provides that the protease is solidified, the molecule of the protease is locked in the solidified structure, so that the active center of the protease is protected by the heat-insulating layer, the stability to temperature change is improved, and the protease molecule can be positioned to avoid the crosslinking effect.

Therefore, the invention provides a solid stating step for controlling protease: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 6; boiling under microwave condition for more than 5min, cooling to room temperature, adding 60g/L alkaline protease solution 2ml, cooling to 13-16 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 3-7 deg.C. The alkaline protease of the present invention is immobilized in agarose gel blocks.

After the first enzymolysis is finished, the agarose block needs to be screened out, and then the second enzymolysis is carried out. The papain in the secondary enzymolysis process is solidified by adopting the method, which comprises the following steps: firstly, preparing 15ml of agarose-phosphoric acid solution with the mass fraction of 3% by using phosphoric acid solution with the pH value of 7.5; boiling under microwave condition for more than 5min, cooling to room temperature, adding 65g/L alkaline protease solution 2ml, cooling to 10-14 deg.C to obtain gel, cutting into 1cm x 1cm pieces, and storing at 2-5 deg.C. The papain is solidified into the agarose gel block.

Papain is called papain for short, and is also called papain. Is a pure natural biological enzyme product which is refined by using milk in immature papaya fruits and adopting the modern bioengineering technology. It is a sulfhydryl (-SH) containing endopeptidase, has the activity of proteinase and esterase, has extensive specificity, and has strong hydrolytic power for animal and plant protein, polypeptide, ester and amide, at the same time, it also has synthesis function, and can synthesize protein hydrolysate into protein-like product.

Agarose agar, abbreviated as AG, added for the purposes of the present invention is an uncharged neutral constituent of agar and is also known as agarosine or Agarose. The chemical structure of the agar sugar is formed by long chains formed by alternately connecting 1, 3-linked beta-D-galactose and 1, 4-linked 3, 6-lacto-L-galactose. Can be used in the food industry for the production of: soft candy, shaped soft candy, aquatic product, canned meat, fruit juice beverage, fruit pulp beverage, rice wine beverage, dairy beverage, essence, and dairy cake. The addition of the agarose can not only solidify the protease, but also preserve the residues in the milk to improve the liquid viscosity and improve the taste.

The invention designs an experiment by combining liquid enzymolysis reaction, and liquid and solid alkaline proteases with the same mass (50mg) are respectively used for carrying out enzymolysis on the hemp protein feed liquid with the same mass (15mg) to reflect the effects of two methods, as shown in a table 1:

meanwhile, the activity measurement is also carried out on the protease with different performances, and because the data amount is excessive and the data trends of the alkaline protease and the papain are similar, only the full data of the alkaline protease and the typical data of the papain are given here, as shown in tables 2-5 and figures 2-5.

Analysis shows that the activity of the solid protease can be stabilized to be more than 70% in a certain time, and the activity is reduced very quickly without the enzymolysis process of the method, so the method has obvious effect. In addition, after the protease is solidified, the protease is easy to dehydrate, the self space structure of the protease collapses, and the enzyme activity is further lost, so that a 0.15 mass percent solution of 1,2,3,4, 5-pentanol is added before freezing and storing as a protective agent, and the influence of a dehydration process on the activity of the alkaline protease is reduced. And then the agarose gel block is put into 1,2,3,4, 5-pentadiol solution with the mass fraction of 0.15% to be soaked for more than 5min, and is taken out to be refrigerated into the agarose gel block, and the agarose gel block is analyzed. The taste of the invention can be effectively improved by 1,2,3,4, 5-pentanol and agarose, so that the invention can improve the performance and combine the taste, and the inventor does not find that other technical systems can solve the problem at present.

It should be noted that, the prior art proposed in the background art by using agarose as a solid protease carrier and using a 1,2,3,4, 5-pentadiol solution as a protective agent in the present invention is not described, but the technical personnel in the art do not suggest a scheme of secondary solid enzymolysis and using a protective agent to improve the enzymolysis efficiency.

The linseed contains rich linolenic acid, and is a special oil material with extremely high nutritional value. However, the flax seeds contain cyanogenic glucoside which is harmful to human body, and almost all the cyanogenic glucoside is remained in the pressed cake after the flax seeds are cold-pressed to prepare grease. Cyanogenic glycosides are formed by the condensation of the hydroxyl groups of cyanohydrin derivatives and D-glucose, and include beta-gentiobiose acetone cyanohydrin, beta-gentiobiose methyl ethyl ketone cyanohydrin, linkurin and picroside. Cyanogenic glycoside has strong toxicity because it can generate hydrocyanic acid in the presence of hydrolase, and hydrocyanic acid can cause toxic hypoxia, heart rate disorder, muscle paralysis and other symptoms in cells. The principle of microwave detoxification is that the property of selective absorption of microwaves is utilized, according to the difference of loss factors of different substances, during microwave irradiation, the rapid rising of the temperature of water molecules in flaxseeds excites the activity of beta-glycosidase, so that cyanogenic glycoside is subjected to enzymolysis reaction to form cyanohydrin, and the cyanohydrin is decomposed to compounds such as hydrocyanic acid and the like. These compounds are released to the outside of the flaxseed along with the moisture emitted during the microwave process. The general microwave detoxification can lead the detoxification rate of cyanogenic glucoside to reach more than 75 percent. The microwave detoxification time is short and the efficiency is high. But the detoxification rate of the flaxseeds is still difficult to meet the edible requirement at present, and the cyanogenic glucoside generation after detoxification is still more than 5.7 mg/g. The microwave detoxification method disclosed by the invention has the advantages that the microwave detoxification is carried out under the conditions that the microwave intensity is 4.375w/g, the time is 6min, and the water vapor flow at 50 ℃ is 2m/s, so that the microwave detoxification process can be met, and meanwhile, the water vapor can ensure the content of water in the hemp seeds and the stability of other substances. Meanwhile, the steam can rapidly blow away the evaporated hydrocyanic acid to reduce the concentration of the surface of the hemp seeds, and accelerate the enzymolysis reaction of the cyanogenic glycosidase.

The preparation method of the hemp honey powder comprises the following steps:

(1) mixing the ingredient liquid, weighing 10-13 parts of maltodextrin, 1-3 parts of beta-cyclodextrin, 1-3 parts of gelatin and 5-8 parts of fructus cannabis polysaccharide according to parts by weight, adding water, mixing uniformly, adding 80-95 parts of honey, mixing uniformly, adding water to adjust the solid content to 20-30% to obtain a feed liquid; the fructus cannabis polysaccharide is prepared by the following steps:

(1.1) weighing 700g of hemp seeds, peeling, performing microwave treatment for detoxification, and crushing the hemp seeds into powder;

(1.2) soaking in 75% ethanol solution for degreasing, continuously stirring for 35min by using a magnetic stirrer, then centrifuging for 35min by using a centrifugal machine with the rotating speed of 4500r/min, removing supernatant, and collecting precipitate to obtain degreased powder;

(1.3) repeating the step (1.2) for more than four times;

(1.4) extracting the degreased powder by using 800ml of distilled water at room temperature, continuously stirring for 3 hours, centrifuging for 45 minutes by using a centrifugal machine with the rotating speed of 4500r/min, and collecting supernatant;

(1.5) repeating the step (1.4) for more than 3 times, combining all the supernate, and then concentrating under reduced pressure to obtain 50ml of fructus cannabis extract concentrated solution;

(1.6) adding a buffer solution and a bacteriostatic agent toluene, adjusting the pH value of the concentrated solution to be between 5.5 and 6, controlling the temperature to be between 36 and 37 ℃, heating to inactivate enzyme, performing 72-hour running water dialysis by using a dialysis bag to remove small molecular impurity pigment, and performing freeze drying on the liquid in the dialysis bag to obtain a dried crude polysaccharide;

(2) homogenizing, namely homogenizing the feed liquid at the lower part;

(3) emulsifying, adding an emulsifier into the feed liquid, fully stirring to obtain a mixture, and performing high-speed shearing on the mixture by using a shearing machine to emulsify;

(4) spray drying, wherein the homogenized material liquid is subjected to spray drying, the gas pressure is 0.1MPa, the air inlet temperature is 170-190 ℃, the air outlet temperature is 70-80 ℃, and the feeding amount is 5-8ml/s, so as to obtain the honey powder.

Optionally adding a secondary enzymolysis step to the defatted powder during extraction, wherein the steps are the same as the steps.

Before emulsification, flash evaporation can be carried out, wherein a flash evaporation cavity is used for flash evaporation, the microwave power in the flash evaporation cavity is 1k W-1.25kW, the liquid flow is 15L/h-30L/h, the inlet temperature of the flash evaporation cavity is 50-55 ℃, and the vacuum degree of the system is 0.095 MPa. The microwave detoxification is carried out under the conditions that the microwave intensity is 4.375w/g, the time is 6min, and the water vapor flow at 50 ℃ is 2 m/s. Through the experimental comparison of microwave working condition and conventional working condition, the microwave has the effect of promotion in the flash evaporation process, so that the evaporation effect of the single-stage system is greatly improved.

Removing color before concentrating the supernatant under reduced pressure: putting the container containing the supernatant into a reaction kettle, putting a rotor, and adding activated clay. The reaction kettle is sealed and vacuumized to 0.1 MPa. Placing on a magnetic stirrer for fully stirring, heating at a constant temperature of 50 ℃ for 2 hours, stopping heating and stirring, opening the reaction kettle after the temperature of the supernatant is reduced, centrifuging the oil-soil mixture for 20 minutes at 6000r/min, separating the decolored supernatant, cooling, filling nitrogen, placing in a refrigerator at the temperature of minus 20 ℃ for 20 minutes, and then carrying out reduced pressure concentration.

The decolorization rates of the supernatant liquid were measured at the mass fractions of 7%, 9%, 11%, 13%, and 15% of the added amount of the white soil, respectively, as shown in fig. 6. We considered that the effect of decoloring at 11% was the best. The decolorization helps to reduce the removal of the color of the supernatant of the hemp and helps to improve the product phase.

The flour also comprises one or more of medicinal powder, wheat bran powder, black sesame powder, sweet potato powder, lotus seed powder, red date powder, soybean powder and corn powder.

The moon cake filling also comprises the following raw materials: one or more of semen Benincasae, dried fructus Musae, semen Cucurbitae, Mori fructus, fructus Jujubae, and semen Platycladi.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.